The promise of lab-grown meat — made from pieces of lab-grown muscle tissue instead of living animals — has dangled in front of us for decades. Now it's actually happening.

A Bay Area-based startup called Memphis Meats has figured out how to make a real meatball in the lab using beef cells, no livestock required. Take a look:

At a demo day for the IndieBio accelerator program in February, Memphis Meats cofounder and CEO Uma Valeti laid out the three main problems he sees with today's meat industry: the demand for meat is growing faster than we can keep up with it, there are looming health risks like E.Coli and antibiotic resistance, and it takes takes 23 calories of grain to make one calorie of beef — an unsustainable amount.